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L.R. Multi-grain sourdough bread takes several minutes to prepare.

L.R. Multi-grain sourdough bread takes several minutes to cook.

L.R. Multi-grain sourdough bread makes 96 servings.

The ingredients for L.R. Multi-grain sourdough bread are:

1 cup sourdough starter
7 cups warm water
4 tsp. salt
2 T. instant yeast
1/4 cup honey
125 g. (3/4 cup =1 T.) vital wheat gluten
90 g.(1 cup) rye flour
90 g.(1 cup) amaranth flour
90 g.(1 cup.) buckwheat flour
90 g.(1 cup) millet flour
90 g. (1-1/4 cup) oat flour
1650 g.(13-1/3 cup) Whole wheat flour (I use praire gold)
1/3 cup oil
1 T. butter

Here is how you make L.R. Multi-grain sourdough bread:

In a large bowl, whisk together the first six ingredients. Add rye, amaranth, buckwheat, millet and oat flour and whisk. Add wheat flour a little at a time, stirring with a wooden spoon until incorporated. Dough should still be a little soft and sticky. Pour oil over dough and work in with hands. Cover and let rise for several hours, punching down every 30 minutes. Divide into six pieces. Shape each into a loaf and place into greased 8"x4" loaf pans. Let rise 30 minutes and place in cold oven. Turn oven on to 400 degrees. Bake for 30 minutes. Cool on wire rack. Rub butter over each loaf. Makes 6 loaves. I cut each loaf into 16 pieces. 96 slices.Number of Servings: 96Recipe submitted by SparkPeople user LRUSSELLFAMILY.

The nutritional information for L.R. Multi-grain sourdough bread is:

• Servings Per Recipe: 96
• Amount Per Serving
• Calories: 97.1

• Total Fat: 1.5 g
• Cholesterol: 0.3 mg
• Sodium: 106.3 mg
• Total Carbs: 17.8 g
• Dietary Fiber: 2.4 g
• Protein: 4.8 g